Frozen Butterscotch Cheesecake with Warm Butterscotch
Sauce
Serves 8-10 people and can be made 1-2 days in
advance. Absolute decadence!
INGREDIENTS
CHEESECAKE
- 60g butter melted
- 1 cup sweet biscuits, crushed
- 5 egg yolks
- 1/2 cup caster sugar
- 1/2 cup Prenzel
Butterscotch Schnapps
- 250g cream cheese
- 1.5 litres vanilla ice cream
BUTTERSCOTCH SAUCE
METHOD
CHEESECAKE
Combine melted butter and crushed biscuits, mix
well. Press evenly and firmly over base of 20cm
spring-form pan, refrigerate 30 minutes.
Place egg yolks and sugar into top of double
boiler, beat with rotary beater or electric mixer
over simmering water until pale in colour. Add
Butterscotch Schnapps, beat until mixture thickens.
Cool to room temperature.
Have cream cheese at room temperature. Beat cream
cheese in large bowl with electric mixer until
smooth. Gradually beat in butterscotch mixture,
fold in slightly softened ice cream.
Pour onto the crushed biscuit base, cover and
freeze overnight. Allow to stand for 10 minutes
before serving with sauce.
BUTTERSCOTCH SAUCE
Combine butter, sugar and Butterscotch Schnapps
in pan, stir over low heat until butter is melted
and mixture is heated through. Add cream, stir
until mixture is smooth.
Slice and serve cheesecake, pouring warm (not
hot) sauce over, moments before serving.
Serve with a Rigid
Richard, or a glass of Prenzel
Butterscotch Cream on the rocks.
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